Ingredients for the Rice Wrap
Quantity and selection of vegetables will vary. The following will roughly make 20 wraps.
Ingredients
- 20 sheets rice paper
- 2 large carrots cut in thirds and sliced into thin strips
- 1 large beet, sliced lengthwise
- 11/2 red or orange bell pepper, sliced into long thin strips
- 1 cucumber, cut in ½ and sliced into long thin strips
- 1 bag shredded broccoli
- 1-2 cups greens, chopped
Ingredients for Sunflower Seed Dipping Sauce - makes 3/4 to 1 cup
- 1/2 cup Sunflower Seed Butter
- 2 tsp rice vinegar
- 2 tsp coconut aminos or tamari
- 1 tbsp maple syrup
- 1 medium sized clove garlic, crushed
- 1/2 inch fresh ginger
- sprinkle of Cayenne
- sprinkle of sea salt
- 1/4 - 1/2 cup water (add for desired consistency)
Instructions
Directions
- Soak one piece of rice paper in warm water until softened (5-10 secs). Gently pull out of the water, let excess water drain off and lay on a flat surface.
- Place veggies in a row and in the centre of the rice paper adding the greens last. Leave about 2 inches at each side.
- Fold the outside edges in to cover the veggies then wrap up the centre.
Dip
- Put all ingredients in a food processor and blend until smooth. Put in sealed jar until ready to serve. Will keep in sealed container in fridge for up to five days.
Other Tips
- Add protein to make this a meal
- Use any assortment of veggies you have on hand – steamed, roasted, raw
- If making the night before or have leftovers – wrap tightly with plastic wrap or cover with a lightly damp cloth or store in a sealed food container.
